Chestnut and Porcini Mushroom Soup {Dutch Oven}

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Have you ever made soup in the Dutch Oven? No, you haven’t? Then you must try this delicious chestnut soup recipe with dried porcini mushroom! 

This splendid soup has an extraordinarily intense chestnut flavor, caressed by the added celery. The roasted porcini mushroom makes the divine finish!

You can prepare this soup with fresh but also with dried porcini mushroom. 

We made this delicious chestnut soup for the first time during last year’s Christmas holidays. 

We served this soup alongside a bacon wrapped venison tenderloin, duchess potatoes, Brussels sprouts, and Austrian Buchteln (yeast pastry filled with jam or chocolate) with vanilla sauce for dessert. 

If you are still looking for inspiration, you can use the mentioned recipes to create a fabulous Christmas dinner menu!

As with the duchess potatoes, my BBQ-loving husband did not miss the opportunity to prepare the chestnut soup on the grill. 

But don’t worry, you can also use the Dutch Oven to make this excellent soup on the stove!

🥘 Ingredients

• onion – finely chopped
• celery – finely sliced
• white wine – can be replaced by soup or water if no alcohol is to be in the soup
• chestnut purée
• vegetable or chicken broth – homemade or purchased
• whipped cream
• Porcini mushroom – dried or fresh
• parsley – chopped (fresh or dried) 
• cinnamon
• coconut fat or avocado oil
• butter
• kosher salt
• black pepper
• nutmeg 

See the recipe card for quantities.

🔪 Instructions

Just to have mentioned that. The preparation of the gas grill is similar to the duchess potatoes. We use a Napoleon Rogue grill with three burners and two grates at home.

You can, of course, make the chestnut soup with any grill. 

Step 1

There is no need to change grates when cooking with the Dutch Oven on the grill. However, you can buy a special insert for the Dutch Oven, but it is not mandatory.

Now, preheat the grill, together with your Dutch Oven within, to 190 °C // 374 °F. 

Step 2

While it’s preheating, you can prepare the rest of the ingredients you’ll need to cook.  

I like to prepare small bowls and measuring cups ahead of time, with all the ingredients I’ll need. That way, I have everything on hand and don’t have to spend much time searching and fretting. Plus, I can carry the prepared bowls, with the tray, out to our grill very conveniently. 

So get your solid ingredients ready in small bowls: 

Chop the onion and parsley with your chopper and set aside. Cut the celery into small slices and set them aside as well.

Place the puréed chestnuts in a small bowl and put the liquid ingredients in measuring cups. Finally, place the spices, and you have everything at hand. 

Step 3

Back to the Grill: Once the grill reaches the correct temperature, you can add coconut oil or avocado oil to your Dutch Oven. Add the onion and celery and let them sauté. Deglaze with white wine (broth or porcini water). 

Step 4

Now bring your soup to a boil and add the vegetable or chicken broth and the pureed chestnuts. Create indirect heat by placing the Dutch Oven on one side of the grill and turning off the burners underneath. The burners stay on the opposite side to create the indirect heating effect.

Stirring constantly, bring the whole thing to the boil again and let the soup simmer over indirect heat for 15-20 minutes. 

Step 5

Now you have time to hop back into your kitchen and prepare the porcini mushroom on the stove. Take a pan and fry the porcini mushroom in butter. Season them with salt and pepper and set them aside. 

Step 6

Let’s go back to your grill! Now add whipped cream and cinnamon to the soup and bring it to a boil again. 

After boiling, the chestnut soup is ready, and you can serve it! Before serving, don’t forget to add the roasted porcini mushroom and sprinkle the soup with chopped parsley!

Enjoy!

More delicious recipes for you to try

• Sweet Corn Soup
• 36 Soup Recipes for your Amazing Christmas Dinner
• Potato and Leek Soup (created by dayswellspent.com)
• Pastina Soup (created by the-bella-vita.com)

🥜 Substitutions

Can I make it vegan?

Sure! Replace the cream with soy-based cream and the butter with coconut fat or avocado oil, and you are good to go!

📖 Variations

The soup can be prepared on the stove just as described above. And if you don’t have a Dutch Oven available, you can also prepare it in a regular cooking pot. It will taste delicious either way because only the best ingredients are used!

If you are a fan of mushroom soup, try out Nena’s gluten free cream of mushroom soup!

🍽 Equipment

• Dutch Oven or large soup pot
• electric chopper
• skillet
• wooden spoon
• bowls
• grill or stove

🌡️ Storage

The soup will remain in the refrigerator for two to three days and can be frozen for up to six months.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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